Cakes For You

Prep Time: 15 min
Total Time: 4 hr 25 min
Makes: 14 servings, one wedge each

Ingredients
24 OREO Chocolate Sandwich Cookies, divided
1 pt. (2 cups) strawberry ice cream, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 pt. (2 cups) chocolate ice cream, softened
2 Tbsp. fudge ice cream topping

Directions
LINE 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
FREEZE 4 hours or overnight.
REMOVE dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.

Makes 15 servings
Prep: 25 minutes
Bake: 30 minutes

Ingredients
13 tablespoons butter (no substitutes)
6-1/2 ounces unsweetened chocolate, coarsely chopped
1-1/2 cups sifted cake flour or all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
1-1/4 teaspoons vanilla
1-1/4 cups coarsely chopped walnuts, toasted

Directions
1. Grease a 13x9x2-inch baking pan; set aside. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a small bowl, stir together flour, baking powder and salt. Set aside.
2. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till lemon-colored and fluffy, scraping sides of bowl occasionally. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture. Beat on low speed till combined, scraping sides of bowl. Stir in walnuts. Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set.
3. Cool in pan on a wire rack. Makes 15 servings.

Prep Time: 25 min
Total Time: 4 hr 25 min
Makes: 16 servings

Ingredients:
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 can (11 oz.) mandarin orange segments, drained



Instructions:
STIR boiling water into gelatin in medium bowl 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping until well blended.
REMOVE 1 cup of the gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once; top with the reserved gelatin cubes.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 4

Ingredients

1/3 cup sugar
2 Tbsps. water
2 egg (whites)
6 oz. light cream cheese, room temperature
1/2 cup strong coffee
3 Tbsps. dark rum
9 ladyfingers, split in halves
1 oz. semisweet chocolate, finely chopped or grated

Instructions

Bring sugar and water to a boil in a saucepan over high heat, stirring to dissolve sugar. Boil uncovered 1 minute and remove from heat. Beat egg whites to soft peaks with an electric mixer. With machine running on medium speed, slowly pour hot sugar syrup into egg whites and continue beating until whites are stiff and glossy. Continue beating about 2 minutes, until mixture is cool. Beat in cream cheese 2 Tbs. at a time at high speed until smooth.

Combine coffee and rum in a bowl. Dip cut sides of half the ladyfingers into coffee mixture. Arrange rounded side up in a single layer in the bottom of a 1-1/2 quart serving bowl. Spread with half the cheese mixture and sprinkle with half the chocolate. Dip remaining ladyfingers in coffee mixture and arrange rounded side up over cheese layer. Drizzle any remaining coffee mixture over ladyfingers and spread with remaining cheese mixture. Sprinkle with remaining chocolate. Serve immediately or refrigerate up to 12 hours.